This classic White Lady Cocktail dates back to the early 1900s and is sometimes referred to as a Delilah or Chelsea Sidecar. Made with gin, triple sec, lemon juice, simple syrup, and an egg white, this shaken drink just takes a few minutes to make and delights gin lovers everywhere!
This classic cocktail falls into the sour cocktail family. I’m a very big fan of these cocktails so if you also like these classic sour cocktail recipes, then you’ll also want to check out my Midori Sour, Hazelnut Sour, and Chambord Sour cocktails.
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Why You’ll Love This Recipe
- It only requires simple ingredients that you can find at any grocery and/or liquor store.
- Its sweetness can be tailored to your preferences by adjusting the simple syrup.
- It’s beautiful and feels very fancy, especially when it’s served in a coupe glass.
History of the White Lady Cocktail
This classic gin cocktail is thought to be created by bartender Harry MacElhone, of the famed Harry’s New York Bar in Paris, France. Gin sour cocktails are a member of the sidecar family, so it is often referred to as a gin sidecar or Chelsea Sidecar (BTW, I have a great Passion Fruit Chelsea Sidecar that you should also check out). A White Lady Cocktail is a bit drier than your average gin sour.
The original White Lady recipe that MacElhone created when he was working at Ciro’s Club, had crème de menthe instead of gin. There isn’t a clear explanation as to why he changed the original recipe later.
As with most cocktail origin stories, there are varied stories that claim that Harry Craddock, another prohibition-era bartender and author of the 1930 The Savoy Cocktail Book, was actually the creator of the White Lady Cocktail.
Many recipes also omit the egg white, but I’m a huge fan of egg whites in cocktails. It’s safest when you use pasteurized egg whites from a carton. Egg white cocktails have a smooth and creamy texture and don’t give off an off odor.
If the use of egg white doesn’t sit well with you or want a vegan version, you can always substitute 2-3 tablespoons of aquafaba (liquid from canned chickpeas), which gives a similar feel.
Ingredient Notes
Gin – I used Bombay Sapphire, but I also like to use gins that is locally distilled in my area. Of course, use your favorite gin here.
Triple sec (orange liqueur)– Hands down I will always recommend a bottle of Cointreau over any other triple sec. Trust me, once you go with Cointreau as your orange-based liqueur, you never go back.
Lemon juice – Fresh lemon juice will always taste best in any cocktail. This tart citrus flavor helps provide balance to the overall cocktail.
Simple syrup – You can buy store bought simple syrup, but I make my own by adding equal parts sugar and water and heat until the sugar is dissolved. I let it cool and keep it in the fridge for up to 3 weeks. I like using these little bottles to store it in.
Egg whites – As I mentioned before, I recommend using pasteurized egg whites from a carton instead of using a regular raw egg. The cocktail gets it smooth texture thanks to the silky egg white.
Lemon peel – A lemon twist garnish is technically optional, but I think it gives a nice extra lemon aroma that is nice while you’re sipping. I like to roll mine into a little rose and skewer it with a cocktail pick for a simple, yet pretty, garnish.
Pro tip – Dry shake your cocktails with egg whites.
When making cocktails that include egg whites, always shake everything in the cocktail shaker without ice first. Then add ice, and shake again until well chilled.
The ice-less first shake is called a dry shake, which results in a fluffier white foam on top when it is poured into the cocktail glass.
Step-by-Step Instructions
Step 1: Add the gin and triple sec to an empty cocktail shaker.
Step 2: Then add your lemon juice, simple syrup, and egg white.
Step 3: Shake in the cocktail shaker without ice (“dry shaking”).
Step 4: Add ice to the cocktail shaker and put the lid back on.
Step 5: Shake again with the ice until well chilled.
Step 6: Strain the cocktail into a coupe or other cocktail glass.
Step 7: Garnish with a lemon peel.
FAQ
Why is the cocktail called a White Lady?
It’s thought to be in honor of Eveline Alice Wander Gorkiewicz, who dressed up in white as a Turkish wash lady that helped smuggle British soldiers out of Turkey during WWI.
Other sources point to being named after famed author, F. Scott Fitzgerald’s wife, Zelda for her platinum blonde hair. If you love cocktails inspired by this era, make sure to check out the Fitzgerald Cocktail, which is another variation of the gin sour named in honor of the author.
Whatever its history, it seems to be mentioned in several literary works by famous writers such as Ernest Hemingway and Agatha Christie.
What type of gin should I use?
Since this cocktail is a variation of a Chelsea Sidecar, a London dry gin works really well here. Ultimately, I’m a proponent of picking your favorite gin or what you like.
Can I skip the egg white?
I advise against it as it gives such a distinctive smooth texture to the drink, but it’s your cocktail so if the thought of an eggless cocktail is more appealing, go for it. If the use of egg white doesn’t sit well with you or want a vegan version, you can always substitute 2-3 tablespoons of aquafaba (liquid from canned chickpeas), which gives a similar feel.
Is triple sec and Cointreau the same thing?
Cointreau is a specific brand of orange liqueur that is considered a triple sec, which originated in France. Cointreau boasts a clearer, more refined, and stronger sweet orange flavor than your average triple sec.
It’s a little pricey, but a little goes a long way, and it is totally worth it if the wallet allows. To sum it up, all Cointreaus can be considered triple secs, not all triple secs are Cointreau.
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📖 Recipe
White Lady Cocktail Recipe
Ingredients
- 1½ ounces gin (recommend a London dry gin)
- 1 ounce triple sec (recommend Cointreau)
- ½ ounce lemon juice
- ½ ounce simple syrup (store bought or homemade – see notes)
- 1 egg white (recommend pasteurized carton egg whites)
- Lemon peel twist for garnish (optional)
Instructions
- Add the gin, triple sec, lemon juice, simple syrup, and egg white to a cocktail shaker.
- Shake well, then add ice, and shake again until well chilled.
- Strain into a coupe or cocktail glass and garnish with a lemon twist, if using.
Video
Notes
- It’s safest when you use pasteurized egg whites from a carton.
- If you don’t want to use an egg white or want a vegan version, you can always substitute 2-3 tablespoons of aquafaba (liquid from canned chickpeas), which gives a similar feel.
Nutrition
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Sue
This was so good! I’ll definitely make it again!